Originally Posted by dave the baker
Two other possibilities: Too much whole meal flour (low in gluten)
I've seen you say this before and I have to say, whole grain flours are really not as hard to work with as you seem to think. I've made plenty of loaves with no white flour and had great results nearly every time. The times my results were less than optimal were due to my own mistakes, and not inherent problems with the flour itself.
Here are two recipes I've had good results baking, if you care to try them:
Sourdough Home - 100 Percent Whole Wheat Sourdough Bread
100% Whole Wheat Bread
And no, I didn't add gluten to the first recipe when I made it. Whole wheat flour, by the way, isn't necessarily all that low in gluten. There are low gluten varieties, usually labelled as "soft" or "whole wheat pastry flour", but whole wheat flour with sufficient gluten isn't hard to find. King Arthur's standard whole wheat flour makes excellent breads, and there are plenty of others that do too.